Ojukwu Moses, Tan Hui Ling, Murad Maizura, Nafchi Abdorreza Mohammad, Easa Azhar Mat
Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Gelugor, Malaysia.
Department of Food Science and Technology, Federal University of Technology, Owerri, Imo state, Nigeria.
Food Sci Technol Int. 2023 Dec;29(8):799-808. doi: 10.1177/10820132221121169. Epub 2022 Aug 24.
In a bid to produce rice flour noodles with improved texture and reduced cooking time, rice flour-soy protein isolate noodles (RNS) were structurally enhanced by a combined treatment (COM) of microbial transglutaminase (MTG) with glucono-δ-lactone (GDL). The RNS-COM was either dried using superheated steam (SHS) to yield RNS-COM-SHS or steamed for 10 min (S10) before air drying to produce RNS-COM-S10 noodles. Control samples were SHS-dried rice flour (RN-SHS) and air-dried RN-S10 noodles. In general, textural and microstructural properties indicated higher textural properties and a more robust network in RNS-COM-SHS and RNS-COM-S10 than in other noodles. However, optimum cooking time (P < 0.5) was in the order; RN-SHS, RNS-COM-SHS < RN-S10 < RNS-COM-S10. As a result of the COM treatment, structurally enhanced noodles were more resistant to cooking. As applied in RNS-COM-SHS noodles, SHS was able to improve cooking quality, probably through the formation of bigger and evenly spread pores that had promoted faster gelatinisation of starch, with a high order of relative starch crystallinity.
为了生产出质地改善且烹饪时间缩短的米粉面条，通过微生物转谷氨酰胺酶（MTG）与葡萄糖酸 -δ-内酯（GDL）的联合处理（COM）对米粉 - 大豆分离蛋白面条（RNS）进行结构强化。将RNS - COM要么用过热蒸汽（SHS）干燥以得到RNS - COM - SHS，要么在空气干燥前蒸10分钟（S10）以生产RNS - COM - S10面条。对照样品是SHS干燥的米粉（RN - SHS）和空气干燥的RN - S10面条。总体而言，质地和微观结构特性表明，与其他面条相比，RNS - COM - SHS和RNS - COM - S10具有更高的质地特性和更坚固的网络结构。然而，最佳烹饪时间（P < 0.5）的顺序为：RN - SHS、RNS - COM - SHS < RN - S10 < RNS - COM - S10。由于COM处理，结构强化的面条更耐煮。在RNS - COM - SHS面条中应用时，SHS能够改善烹饪质量，这可能是通过形成更大且分布均匀的孔隙来实现的，这些孔隙促进了淀粉更快的糊化，同时具有较高的相对淀粉结晶度。
